Gluten Free Pumpkin Pancakes with ginger honey butter make a wonderful holiday breakfast. They're great for company too, the batter can be made a day ahead.
These gluten free pumpkin pancakes are my absolute favorite pancakes!
They are incredibly rich, scrumptious and always a crowd pleaser. Their texture is great! They're fluffy {yes a fluffy gluten-free pancake, YAY!} with a slight crisp to the outside edge and a soft inside. They are truly delectable pumpkin pancakes.
Gluten free pumpkin pancakes with ginger honey butter make a wonderful holiday breakfast.
They are perfect for company too because the pancake batter can be made a day ahead. Being able to prep ahead of time is always so helpful!
My family loves to eat these throughout the fall and winter months, but we especially love to enjoy them for Christmas breakfast.
Gluten Free Pumpkin Pancakes
Gluten Free Pumpkin Pancakes + Ginger Honey Butter
Gluten Free Pumpkin Pancakes with ginger honey butter make a wonderful holiday breakfast. They're great for company too, the batter can be made a day ahead. Make up a batch of these and store some in the refrigerator for leftovers {a quick snack or fast breakfast}.
Ingredients
Pancakes:
- 1 cup sprouted brown rice flour
- ¼ cup tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt (this is my favorite sea salt)
- 1 teaspoon ground cinnamon
- ½ teaspoon powdered ginger
- ¼ teaspoon freshly grated nutmeg or ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons grass-fed butter or ghee, melted
- 2 tablespoons light colored honey (like clover or orange blossom)
- 1 ¼ cups organic pumpkin puree
- ¾ cup organic sour cream or organic whole milk
- 1 pastured egg or organic egg
Ginger Honey Butter:
- ¼ cup grass-fed butter (I use Vital Farms sea salted)
- 2 tablespoons honey (I use local raw creamed clover)
- 2 tablespoons fresh ginger (about 1 ½ inch chunk) peeled, grated/finely minced
Instructions
To Make the Pumpkin Pancakes:
- Preheat griddle/saucepan/skillet over medium-low heat.
- Melt butter and honey, set aside. [Note: I use a small ramekin/small oven-safe dish and melt the butter and honey in the oven. I prefer this because I like to keep the pancakes warm in the oven while I make all of them, so this preheats the oven for me. You can also melt the butter and honey on the stove-top.]
- In a mixing bowl, combine flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Whisk/stir to combine. [Note: I use a microplane to grate the fresh nutmeg.]
- In another mixing bowl, combine pumpkin puree, sour cream or milk, melted butter and honey. Whisk to combine. Add cracked egg and and whisk to combine. Batter is ready. At this point you can store the batter in the refrigerator or begin making pancakes.
- Melt fat of choice on griddle or in saucepan/skillet, increase heat to medium. Using a small ladle, scoop batter and drop onto griddle or saucepan/skillet {my small ladle is about 2 heaping tablespoons}. Cook until first side of pancake is "set" and golden brown "crust" has formed, about 3-4 minutes. Flip with turner-spatula and cook for another 1-2 minutes, until golden brown.
- Serve immediately, place in a warm oven to keep hot until all pancakes are made, or store in the refrigerator to eat later.
- Top with ginger honey butter and organic maple syrup. I also love these topped with Immune Boosting Elderberry Rose Hip Syrup instead of maple syrup.
To Make The Ginger Honey Butter:
- Prep ginger - with a spoon, "peel" the ginger by scraping the skin. With a Microplane or a standing grater, grate/mince the ginger.
- Fit a standing mixer with the flat beater and mixing bowl (if you don't have a standing mixer, use a hand mixer or food processor instead).
- Add butter, honey and ginger to the bowl and mix on low speed until the butter begins to soften. Increase speed and whip until creamed, about 1 minute. Stop mixer and scrape down the sides of the bowl with a spatula.
- Get one sheet of parchment paper, about 12 inches wide. Place the Ginger Honey Butter in the center of the parchment paper. Shape it into a rectangle shape with the spatula.
- Fold half of the parchment paper over the Ginger Honey Butter. Use your fingers to "pull" the parchment paper back towards you, helping to form the butter into a "log" shape.
- "Roll" the log until the parchment paper is fully rolled up. Fold over the edges over. Place in the freezer.
- Freeze for at least 6 hours, preferably overnight.
- Once frozen, cut the Ginger Honey Butter into ½ inch thick slices. Store in the freezer or refrigerator until ready to use. Yield: 1 "stick" of butter.
Notes
Equipment Needed: 2 Medium-Size Mixing Bowls, Whisk, Microplane, Pancake Griddle/Large Saucepan or Skillet, Turner Spatula
Note: The pancake batter can be made up the day before you want to make the pancakes and refrigerated until ready to use.
For Thicker, Fluffier Pancakes: I prefer to use sour cream - but milk works fine too if you don't have sour cream on hand.
Storage: Leftover pancakes keep well in the refrigerator. Reheat in a skillet over medium-low heat or on a baking pan in the oven at a low-warming temperature.
Vegan-Option: I used to make these all the time during my vegan years. At that time I was still eating soy, so I used organic silken tofu as the egg replacer. To make these vegan, use coconut oil instead of butter, use maple sugar or organic grade B maple syrup instead of honey, non-dairy milk like coconut milk instead of milk (make sure to use a thicker non-dairy milk like coconut or hemp), and vegan egg replacer of choice like chia gel (if you eat soy/consume tofu, make sure to find a organic non-GMO soft tofu).
Gluten Free Flour: I have not tested these with an all-purpose gluten free flour. If you'd like to try, I would recommend omitting the spouted brown rice flour and tapioca flour and instead try using 1 to 1 ¼ cup gluten free all-purpose flour. This is my favorite gluten free flour blend. It has a blend of organic sorghum flour, organic brown rice flour, organic starches (organic tapioca and/or organic arrowroot), gums (guar gum and/or xanthan).
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 229mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 4g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Clean Conscious Conversation
Where do you get sprouted brown rice flour? Couldn't find on resource page.
Emily Sunwell-Vidaurri
Affiliate link --> http://amzn.to/1Akv9RE – link for the sprouted brown rice flour
Anne
Yum, pumpkin pancakes with ginger butter - great combo!
Emily Sunwell
Thanks! I love the combo too 🙂
The 21st Century Housewife©
These pancakes look wonderful - I love the autumnal spices in them and the ginger honey butter sounds fantastic. Thank you for sharing this post with the Hearth and Soul hop.
Emily Sunwell
Thanks! And thank you for hosting at the Hearth and Soul Hop 🙂
realfoodforager
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
Emily Sunwell
Thanks, and thanks for hosting Fat Tuesday.
NaturalFamiLea
Thank you for your submission on Nourishing Treasures Make Your Own! Monday link-up. Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Emily Sunwell
Thanks Lea 🙂
Benefits of ginger
wow, i like it
Emily Sunwell
Thanks.
Renee Kohley
Oh gracious 🙂 Ginger honey butter....YUM!!
Emily Sunwell-Vidaurri
🙂 gotta love that healthy butter
ChihYu
I would love to wake up with these gorgeous pumpkin pancakes waiting for me every morning ! Love how healthy they are too !
Emily Sunwell-Vidaurri
🙂 you're so sweet! Thank you!
Diana
How long would the batter last in the fridge?
Emily Sunwell-Vidaurri
I've never tested leaving the batter in the fridge to sit. Most pancake batters need to be used when they're made. I wish I had an answer for you, but I don't know for sure.